In a medium saucepan, combine sugar, cornstarch, flour, and salt. Gradually stir in milk, ensuring there are no lumps. Turn the heat to medium and stir constantly until the mixture begins to boil. Reduce the heat and keep stirring until the mixture thickens.
In a small bowl, temper the egg by adding a couple tablespoons of the hot custard mixture into it. Whisk briskly until fully combined. Stir the egg mixture back into the saucepan and heat until just boiling. Remove from heat and allow to cool.
Once chilled, use a whisk to beat the mixture until smooth. Spread any toasted almonds over the bottom of the baked pie crust and spoon the cream filling into the crust.
Halve 3 cups of strawberries and layer over the cream. Crush the remaining ½ cup of strawberries and combine with water. Bring to a simmer over medium heat for 2 minutes and strain the mixture, reserving the juice.
In a separate bowl, mix sugar and cornstarch. Gradually stir in the warm juice, return to the saucepan, and cook until thick and clear. Allow to cool slightly before pouring over the strawberries in the pie.
Cover and refrigerate for 2-3 hours before serving. Enjoy your delicious Strawberry Cream Pie!
